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Category Archives: Solid Soups

I made a huge batch of Suze Muse’s cabbage rolls the other day. Susan’s recipe yielded so much filling, feel like I could have made five to eight more rolls if I had only bought two, not one, head of cabbage. Oh, well. I stuffed the leftovers in the fridge making a mental note to find something clever to do with them.

The next day I was playing around on my Pinterest cabbage board when I found what I was looking for in the form of soup. I don’t get to make or eat soup at home much anymore since someone doesn’t like hot liquids, and since I do all of the cooking, that means I predominately make stuff we can both enjoy. Not soup. Soup is made, maybe, twice a year around here? It’s tragic. Really, it is. I miss my soups.

Since I had all of the meat mixture and the cut up cabbage on hand, all I needed was a damn good broth. But… I didn’t really like any the broth ideas I found so I realized I’d have to make my own. It’s not hard to make a great soup broth as long as you have an idea of what final taste you’re after. In my case, I was after a somewhat spicy, slightly tomato-y base but without actual tomato chunks, and I wanted it to be clear, not creamy. So this is what I came up with:

Kristin, from IowaGirlEats.com, has a lovely recipe up over at her site for a mouthwatering Knock-off Olive Garden Pasta e Fagioli Soup recipe. I’m a big fan of pasta e fagioli, as much as I am of minestrone. I love the tomato broths, the small pastas, and of course all of the hearty veggies I can muster up to throw in the pot. To me, that’s the icing on a cake of the soup set. (Bad metaphor, I know.)

I do recommend checking out Kristin’s website in its entirety, even if this soup isn’t your cup of hot broth. (Better? No? I’ll stop now.) You will love her colourful pictures, comfort food recipes and down to Earth approach to food and cooking in general. I really enjoy her posts.